Wahls Diet Community Group
Place to share and learn information about the Wahls Diet, introduced by Dr Terry Wahls
Pancakes and my kids love this recipe I created.
1 Cup mixed nuts (no peanuts b/c hubbies IgE acute allergies) blended into powder with Vitamixer
1 Cup buckwheat
1 Cup water
1 Cup coconut milk
(soak flaxseed meal in it for 2 mins then add to mixture. this acts as binding agent instead of egg)
2 Tablespoons flaxseed meal
2 Tablespoons Agava or brown sugar
1-2 Tablespoon cold pressed coconut oil
1 1/2 teaspoon baking soda
1 1/2 teaspoon vanilla
1 teaspoon cinnamon
The main point to remember is that the flaxseed mix makes this batter very sticky. So I have to use a special non-stick pan when I use this recipe. It runs about $25 at Bed Bath and Beyond see URL below. I cook it on stove setting 4 and pour the batter into hot sprayed pan. Then I turn the pan on side so the batter makes a bigger circle and makes a THINNER pancake, so it will fully cook. Sometimes add a few blueberries which my kids really like. Let cook until medium brown and CAREFULLY use plastic spatula under all sides of the pancake and flip. I just made these for my parents that came over and everyone liked these pancakes. In fact my kids eat them without syrup and when asked if they wanted syrup they turned it down. Hope you like them.
PS My hubby and daughter both have issues with gluten and wheat but neither of them tested allergic to buckwheat which is very nutritious. If you are allergic to buckwheat you could trade it for 1 cup Gluten free (GF) flour mix ie Bob's Red Mill blend. I think Walhs allows nuts, seeds and coconut in her diet. I will have to check to see if this is ok.
http://www.bedbathandbeyond.com/product.asp?sku=18092891&utm_source=google&utm_medium=cpc&gclid=CODOlLmOwLUCFcc-MgodR30ADQ
1 Cup mixed nuts (no peanuts b/c hubbies IgE acute allergies) blended into powder with Vitamixer
1 Cup buckwheat
1 Cup water
1 Cup coconut milk
(soak flaxseed meal in it for 2 mins then add to mixture. this acts as binding agent instead of egg)
2 Tablespoons flaxseed meal
2 Tablespoons Agava or brown sugar
1-2 Tablespoon cold pressed coconut oil
1 1/2 teaspoon baking soda
1 1/2 teaspoon vanilla
1 teaspoon cinnamon
The main point to remember is that the flaxseed mix makes this batter very sticky. So I have to use a special non-stick pan when I use this recipe. It runs about $25 at Bed Bath and Beyond see URL below. I cook it on stove setting 4 and pour the batter into hot sprayed pan. Then I turn the pan on side so the batter makes a bigger circle and makes a THINNER pancake, so it will fully cook. Sometimes add a few blueberries which my kids really like. Let cook until medium brown and CAREFULLY use plastic spatula under all sides of the pancake and flip. I just made these for my parents that came over and everyone liked these pancakes. In fact my kids eat them without syrup and when asked if they wanted syrup they turned it down. Hope you like them.
PS My hubby and daughter both have issues with gluten and wheat but neither of them tested allergic to buckwheat which is very nutritious. If you are allergic to buckwheat you could trade it for 1 cup Gluten free (GF) flour mix ie Bob's Red Mill blend. I think Walhs allows nuts, seeds and coconut in her diet. I will have to check to see if this is ok.
http://www.bedbathandbeyond.com/product.asp?sku=18092891&utm_source=google&utm_medium=cpc&gclid=CODOlLmOwLUCFcc-MgodR30ADQ
Then add 1 cup FROZEN strawberries and blend again.
Add more water if you need to so the blender can work.
Add 1-3 Tablespoons Agava to sweeten for your own tastes.
Kids actually really like this one too.
(both pretty and tasty)
1 large raw peeled grated beet
1 large raw peeled grated carrot
fresh ginger root (approx. 1 sq. in.)
1 minced garlic clove
¼ c minced scallions
vinegar
(olive) oil
Make a dressing with oil, vinegar, ginger & garlic (& freshly ground pepper/salt). Mix half of it with the grated beets.
Mix the other half with the carrots & scallions. Put the carrot mixture in the center of a platter, the beet mixture around the outside, and garnish with lettuce etc. if you like.
3 large tomatoes
3 tablespoons finely chopped green pepper
2 inches of a cucumber
1/2 cup olive oil
2 t vinegar
200 grams of bread from the day before, soaked in water (optional)
Small portions of diced tomatoes, red and green peppers, cucumber, onion and (obviously don't offer the following if you are avoiding egg/gluten: bread, croutons or diced hard-boiled egg) to sprinkle on top.
Steps to making gazpacho andaluz:
1: Pureé tomatoes, pepper, cucumber & bread with the vinegar & oil in a liquidizer. Dilute it (if desired) with a glass of water. Tip: if you like a tangy garlic taste, add a small amount of fresh garlic to the mixture before liquidizing.
2: Put into a large bowl, add salt and pepper and leave the gazpacho to chill for at least an hour. Gazpacho is normally a summer dish which is meant to hydrate and cool down your body. So the colder the better!!
3: Serve the gazpacho in soup bowls (or in a glass if you like!), with portions of diced tomatoes, pepper, cucumber, onion etc on the table, so that everyone can add them to their bowl as they prefer.